tag:blogger.com,1999:blog-58978107007081654522023-06-15T17:11:31.434-05:00B-eing PaleofabulousBrittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5897810700708165452.post-68939790174315728442013-06-02T19:22:00.000-05:002013-06-02T19:22:58.417-05:00Coconut Cilantro Beef RibsWho doesn't like a juicy slab of ribs? Being from Texas, I have devoured MANY racks of BBQ ribs over the course of my life and I love them but I wanted to try something a little different with these grass-fed ribs. The combination I chose risked ruining them weighed heavily on my mind, but fortunately for me (and now, you) I'm very pleased to announce that my experi-rib was a great success.<br />
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<tr><td class="tr-caption" style="text-align: center;">These will leave you moo-ing for moo-re.</td></tr>
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<span style="font-size: large;"><b>Coconut Cilantro Beef Ribs</b></span><br />
4-5 lb. beef ribs (grass-fed)<br />
1 Tbs. coconut oil<br />
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<i>Dry rub:</i><br />
2 tsp. onion powder<br />
4 cloves garlic, minced<br />
3/4 tsp. cloves<br />
1 tsp. cracked pepper<br />
sea salt to taste<br />
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<i>Sauce: </i><br />
1 can coconut milk<br />
3/4 cup cilantro<br />
2-3 tsp. tamari<br />
1/2 tsp. ground ginger<br />
juice from 1/2 of a lime<br />
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1. Mix dry rub ingredients together, rub into ribs with your hands. You want to get the rub into every nook and cranny of the meat. Cover and refrigerate for 4-8 hrs.<br />
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2. Heat a large cast iron skillet and brown all sides of the marinated ribs, leaving the ribs in the skillet just long enough to brown, but not cook.<br />
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3. Get out your Crock Pot, add some coconut oil.<br />
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4. Place ribs in Crock Pot and cook on low for 8-9 hours.<br />
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5. While ribs are cooking, combine all sauce ingredients in a food processor and process until smooth.<br />
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6. Heat sauce in a sauce pan until warm.<br />
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7. Plate the ribs and cover in sauce.<br />
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*For the leftovers the next day, I poured all the sauce over the remaining ribs and it was fabulous.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-38855237023110864172013-05-13T19:11:00.000-05:002013-05-14T16:33:12.711-05:00EPIC Bar Give-Away!Don't you wish...<br />
<br />
There was a meat bar that was pure and free of unnecessary additives?<br />
That such a bar came from grass-fed cows? <br />
There was a company that sold these types of bars that also believed in sustainability, welfare of the land and the animals that fed off it?<br />
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Good news!<br />
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<tr><td class="tr-caption" style="text-align: center;">Introducing: The Most EPIC Bar in the World!</td></tr>
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We had the privilege of attending PaleoFX this year, and while we were there we discovered <a href="http://epicbar.com/" target="_blank">EPIC BAR</a>, the Austin, Texas company that also has a sister named <a href="http://thunderbirdenergetica.com/" target="_blank">THUNDERBIRD ENERGETICA</a>. Both of these companies value a Paleo, non-GMO approach to healthy snack bars. The EPIC team had set up shop for the very first time in its existence, in order to launch the truly delicious 100% grass-fed meat bars. We made our way over to their booth because they giving away samples of the not-yet-released-to-the-public product. I'll put it this way, they had to fill up a ziplock baggie for us because we kept circling back like vultures.<br />
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As soon as we gulped down the free samples they so kindly gave to us, we placed an order to be shipped to us. I can now say I was one of the first people on Earth to get my very own box on EPIC Bars, that was pretty cool, especially because I'm a Texas girl and I love knowing that I am supporting a local business. Not to mention that the EPIC team was extremely kind, personable, easy to work with and clearly health-conscious. When we received our shipment Casey and I made a pact that we would make the box of EPIC-NESS stretch... Clearly we were lying to each other, as we gobbled them up just as fast as we did that first little baggie.<br />
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I am just as thrilled as you are about the fact that there is FINALLY a meaty bar of goodness that I can eat in good conscience, that's why I'm giving some away! One lucky person will win two assorted boxes (that's 24 bars!) of Epic bar, plus a cool t-shirt to add to your swag collection! All you have to do to enter to win is:<br />
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<a href="https://www.facebook.com/eatEPIC?fref=ts" target="_blank">1. Go "Like" them on Facebook.</a> <br />
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2. Post a comment in the comment section of this blog post telling me WHY you need some EPIC-ness in your life and letting me know you "liked" their page.<br />
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I will announce the winner Saturday at 11:00a.m. via <a href="https://www.facebook.com/beingpaleofabulous" target="_blank">Facebook</a> & <a href="https://twitter.com/B_paleofabulous" target="_blank">Twitter</a> so be watching! Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com40tag:blogger.com,1999:blog-5897810700708165452.post-63424466558366916172013-05-09T20:01:00.000-05:002013-05-09T20:01:44.534-05:00Cinnamon Roasted CarrotsToday's post is brought to you by:<br />
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<b>BABY CARRRROOOTTTTTSS! </b></div>
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Do you buy organic baby carrots from the grocery store? The ones in the plastic packaging? I used to. Until read an article from Natural News: "<a href="http://www.naturalnews.com/030280_baby_carrots_chemicals.html" target="_blank">There is nothing innocent about these baby carrots,</a>" that included the text <i>"A chlorine wash will ensure longer shelf life"</i><br />
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<i>Chlorine? Eek!</i><br />
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<a href="http://news.consumerreports.org/health/2009/04/baby-carrots-treated-with-chlorine.html" target="_blank">According to consumerreport.org</a>, the FDA approves of this practice. "Yes—and so are some whole carrots, as well as many other vegetables. But the practice appears safe. Manufacturers often treat produce—even organic produce—with a mild chlorine solution to disinfect it and extend its shelf life. But the concentrations are tiny compared with those used in, say, cleaning products, and they pose no known risk to humans."<br />
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I'm not saying you're going to die from munching on baby carrots, and there are some <a href="http://www.snopes.com/food/tainted/carrots.asp" target="_blank">conflicting reports on the validity of these claims</a> but ask yourself this: Would you drink chlorine, even if diluted? No, you wouldn't.<br />
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More questions: How many times have we been told that something is "safe" just to find out later on down the road that it is harmful? How many "safe" artificial sweeteners that are STILL being added to our foods are now linked to cancer? Diet pills and other pharmaceuticals that are "100% safe" only to see lawsuits come out of the woodwork. You know the ones "if you or a loved one as died or been harmed due to taking ________ call blahblahblah." Yeah, everything "appears safe" until it doesn't. Can you say chemical toxicity? <br />
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I'm going to steer clear of the little guys from now on because I really don't care who tells me it's safe, I'm never going to believe that eating something that has been dipped in a chemical solution is. It's not a risk I'm willing to take on something that I can get elsewhere... in whole form. Which brings us to today's recipe!<br />
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<span style="font-size: large;"><b>Cinnamon Roasted Carrots</b></span><br />
10-12 FRESH (Farmer's Market) carrots, full size<br />
2 Tbs. coconut oil, melted<br />
1 1/4 tsp. cinnamon<br />
1/4 tsp. nutmeg<br />
1/2 tsp. coarse sea salt<br />
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1. Preheat oven to 400.<br />
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2. Wash carrots and peel if you want them to look nicer. Place on a baking sheet (with a lip) or a casserole dish.<br />
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3. Mix oil, cinnamon, nutmeg and salt together. Brush mixture on carrots.<br />
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4. Bake for about 35-45 mins. You want them slightly firm but not stiff.<br />
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5. Let cool and serve. Happy noms.<br />
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Serves: 4-6Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-47182153553109563652013-05-04T17:10:00.003-05:002013-05-04T17:11:33.310-05:00A Treat for Your TroublesAre you on Facebook? Of course you are! Go on over and "Like" my page because I am giving away a batch of these little devils and believe me you will want to win them. Plus, if you "Like" me on Facebook you can stay up to date on all the Paleofabulous things I'm doing and saying. <br />
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Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-68260744675139838192013-05-03T07:51:00.000-05:002013-05-07T21:08:04.701-05:00Paleoso Fajitas Just in time for Cinco de Mayo. As a Texan girl, I love Mexican food and we have an over-abundance of restaurants in our area, though not many are truly authentic. Unfortunately, it's next to impossible to find one that doesn't cook in some sort of crap oil such as canola, soy or corn and I'm going out of my way to avoid such oils these days. I hate to come off as a "snobby food elitist," but I'm not willing to eat something I know is going to harm my gut and make me feel terrible. I decided if I wanted it done right that I would just do it myself. Oh man, did I do it right!<br />
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<span style="font-size: large;"><b>Paleoso Fajitas </b></span><br />
2 lbs. flank steak, grass-fed if possible<br />
a small dab of animal fat, olive or coconut oil<br />
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<b>Marinade</b>: <br />
juice of 2 limes<br />
1/4 cup cilantro, finely chopped<br />
2 cloves garlic, minced<br />
1 jalapeno, minced<br />
3 Tbs. oil, olive or coconut<br />
1/2 tsp. cayenne pepper<br />
1/4 tsp. dried orange peel<br />
salt and pepper to taste <br />
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<b>Veggies</b>:<br />
1 16oz bag frozen broccoli and carrot mix<br />
1 16oz bag frozen bell pepper onion mix (fajita mix)<br />
Guacamole for garnish<br />
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1. Mix all marinade ingredients together.<br />
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2. Put meat in a large ziplock bag and pour marinade over it, shake the bag so that the whole steak is drowned in the sauce. Place in fridge for 12-24 hours.<br />
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3. Heat a large cast iron skillet on medium heat, place dab of oil in it and allow it to melt.<br />
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4. Remove meat from bag and place in hot skillet. Cook about 5-8 minutes on each side depending on desired level of done-ness. DO NOT drain juices from skillet.<br />
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4. Place cooked meat on a butchers block, cut into fajita strips.<br />
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5. Place bags of veggies in skillet and toss until they are coated in marinade and juices from meat. Continue to cook until veggies a tender.<br />
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6. In a large serving bowl mix meat and veggies together and top with guac. Serve.<br />
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Serves 4<br />
<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-81004967191375231582013-05-02T18:44:00.000-05:002013-05-02T18:44:10.582-05:00Are you Tired, Or Something More?I haven't posted anything since March. I have however tried to keep up with my Facebook page as best that could. Did you wonder where I was? No? I'll fill you in anyway because it's my blog and I can write whatever I want. ;) <br />
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About seven months ago I started feeling really fatigued, run down and (more) stressed than normal. My sleep quality and quantity was suffering, my mind was foggy and I was constantly getting sick. This is a problem I've had in the past and my doctor would say, "Nothing is wrong with you, I'll give you a sleeping pill and you'll be fine." I never filled the script because I was a "crazy person" who wanted to do everything "naturally." None of this made any sense to me because I was already eating strict Paleo! I shouldn't be having these problems! I just thought I needed to train more, but that only made it worse. Nothing was working and I had no good reason to feel the way I did. After all, I was "the healthiest person I know" to everyone-- and I am dammit! But this is the way I felt before going Paleo and I was slipping back, but why?<br />
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During that seven months, I was doing the same things I have always done... I put blinders on by telling myself to "snap out of it and quit being so lazy" and thus concealing the fact I was in trouble because I was too proud to admit it. I also kept piling things on my plate-- who am I kidding I don't have a plate I have a trough, a deep one. I have always had a lot of responsibilities; as a child, my sister an I had to be adults in every sense of the word (that's a whole other post) so it's something that I'm pretty comfortable with. I prefer to be busy, and I always say "better busy then bored." This time I had really over-done it, I was taking on everything I could in every area in my life. On top of that I was trying to fight off a Candida (yeast) overgrowth in my gut (still to be 100% confirmed by some medical tests) that I haven't been able to get rid of and have probably been dealing with for several years. I just couldn't win. <br />
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One day in mid-March as I was driving to work and was approaching a red light, the same red light I see every morning on my way to work, except I looked up at the red light and simply KEPT GOING. I stopped just short of t-boning another car.<br />
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Blinders off. What the hell? Something's wrong with me. <br />
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Over the next few days, I started thinking about all the things I'd been forgetting about and it scared me: I was forgetting simple words (aphasia), I was trying to take out my contacts after they were already out, I would go in the bathroom and have no idea how or why I was there, while at work I would forget what client I was working with (all these lapses in short-term memory). Recently, I needed eleven stitches after nearly filet-ing my left index finger while cutting a butternut squash. Then it hit me like a ton of bricks... <br />
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ADRENAL FATIGUE.<br />
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I called Casey and told him, and we wondered why we hadn't thought of it earlier. Maybe because I wouldn't admit to myself that anything was wrong? We decided that we needed to get back to basics. He canceled cable the same day. Let's get real, TV overstimulates our brains, it's a FACT, and I certainly didn't need that. Besides, we could use the extra money for other things, like grass-fed meat. Next, we went to PaleoFX in Austin. It was like in church when you feel the Preacher speaking to/about you in the sermon and I couldn't ignore it. Adrenal Fatigue came up in every lecture that we attended. So did the link between candida and the adrenals... To say it was eye-opening would be the understatement over the century. We sat in on the lectures of Dr. Amy Myers, a functional medicine doctor who presented at PaleoFX. What do you know <a href="http://www.austinultrahealth.com/" target="_blank">she has a practice in Austin</a>, just a short 4 hour drive for me! When we got home, Casey insisted that I make an appointment with her, so I did. I mean, isn't it my duty as a wife to do as my husband says *eyeroll*?<br />
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Well, I'm happy to announce that I am on the road to recovery and this week I have felt better than I have in months. I've only been to one appointment so far but it was a great experience. Not only did I consult with her dietitian, Brianna, and talk about a food prescription, but it was so nice to not be looked at like I was crazy or be told that I was "just tired." I also LOVE that Dr. Myers brings her dog Bella to work, I always trust "animal people." I get my lab results back in a few weeks and I've got a lot more work to put in but I will keep everyone up-to-date on my exciting journey to Ultrahealth.<br />
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Now you know what I've been up to. Bet you wished you hadn't asked, huh? Anyway, I hope to have a special recipe for Cinco De Mayo in the next day or two, so be on the look out. I'm so happy to be cooking again!!! <br />
<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-73517495258621073332013-03-10T18:16:00.000-05:002013-03-10T18:16:12.501-05:00Mediterr-indian ChopsHappy Sunday! Well, week one of the CrossFit Open is over, and it looks like we all survived, although my pride was almost beat to death by a big ugly monster we'll call the Snatch-burp Monster of 2013 ... it's in recovery now don't worry. So on to the next hellacious week, the WOD will be bad that's a fact so you might as well eat like a king. Good thing I have a recipe fit for a king.<br />
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<span style="font-size: large;"><b>Mediterr-indian Chops</b></span><br />
2 lbs. bone-in pork chops<br />
1 cup cilantro<br />
1/4 cup coconut oil, melted<br />
2 tsp. curry powder<br />
1/4 tsp. Cayenne pepper<br />
salt and pepper to taste<br />
1 Tbs. fat of your choice, olive oil, bacon fat etc.<br />
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1. In a food processor, process cilantro, coconut oil, curry powder, cayenne pepper, salt and pepper.<br />
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2. Place chops in a dish and brush with cilantro mixture, cover and refrigerate for 8-12 hours.<br />
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3. Place fat in a cast iron skillet and heat on medium. Once skillet is hot, place the chops in it.<br />
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4. Cook about 5 minutes on each side or until juices run clear. <br />
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5. Remove from heat and serve.<br />
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Serves 2-4<br />
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*The cook time will depend on the thickness of your pork chops.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com7tag:blogger.com,1999:blog-5897810700708165452.post-50620996189695457872013-03-06T11:12:00.000-06:002013-03-06T11:12:42.691-06:00Review: "The Stick"<br />
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<img alt="The Stick Store" border="0" id="LogoImage" src="https://www.thestick.com/product_images/sticklogo_cart2.jpg" /> </div>
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I have had a little side-kick for the last few weeks that I've been bringing everywhere I go--well, just about everywhere. It's The Stick! I love this thing, I've grown pretty attached to it. When I was asked to review <a href="https://www.thestick.com/" target="_blank">The Body Stick</a> I was pretty excited, so here is my take on the product.<br />
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So what *IS* The Stick, you ask?<br />
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Since I'm a Crossfitter, my legs are sore pretty much all the time, so I started using it as a way to massage my sore leg muscles. I felt a big difference in the way my legs felt and recovered from workouts. Its design can get into all the little nooks and crannies--behind and on the sides of my knees, my inner thighs, places that foam rollers are usually too large and cumbersome to reach. I also have very tight achilles, brought on by 10 years of standing behind a styling chair. While I still have a little tightness and pain in the area, it's getting better everyday and doesn't bother me during my warm ups, thanks to The Stick. <br />
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Now lets talk about my butt... I do a lot of squats, and I mean a lot; most days I wish my bathroom had a handicap rail. For some reason when my gluteus maximus gets sore it seems to stay sore for a few days, but since rolling it out with The Stick a couple times a day my soreness dissipates faster.<br />
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I also love the way is feels on my back and arms. The only problem is that you need someone willing to roll it up and down my back and arms. Unfortunately, I'm limited to using it on my legs and butt only. Bummer, but not the end of the world. Another downfall is that it's a little tricky to travel with since it doesn't fit a standard gym bag so I have to carry it around like a walking stick. That's more of a flaw in my bag and me looking creepy not an actual complaint about The Stick. <br />
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All in all, it is an incredibly useful tool that I plan on keeping around. I might even look into getting a bigger bag so that I can travel with it.<br />
<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com1tag:blogger.com,1999:blog-5897810700708165452.post-34973607748136349052013-02-24T10:22:00.001-06:002013-02-24T10:22:53.701-06:00Avocado SaladThis salad makes a great side, covered dish to bring to a party or just a tasty little snack. I even ate it for breakfast one morning. You can be really creative here and add whatever you like--if you do so, I would love to hear what you came up with!<br />
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<span style="font-size: large;"><b>Avocado Salad</b></span><br />
3 avocados, cut into chunks<br />
6 slices of bacon, cooked and crumbled<br />
1 large tomato, chopped<br />
1 cup spinach<br />
2 gloves garlic, minced<br />
1/4 tsp. smoked paprika <br />
juice of half a lemon<br />
salt and pepper to taste<br />
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Serves 4-6<br />
1. Place avocado chunks, bacon, and tomato in a large mixing bowl and toss.<br />
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2. Add in spinach, tossing to combine.<br />
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3. In a small bowl, whisk lemon juice, paprika, garlic and salt and pepper.<br />
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4. Pour mixture over avocado mixture and gently stir until juice and seasonings are evenly distributed.<br />
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5. Chill until ready to serve.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com8tag:blogger.com,1999:blog-5897810700708165452.post-31587673387699441362013-02-15T22:06:00.005-06:002013-02-15T22:06:44.910-06:00Paleo Fabulous Challenge Winners!Congratulations to everyone for finishing the challenge!<br />
<br />
Remember, the prizes are awarded for the top overall team and male/female individuals. As I mentioned before the challenge, scores were not the only factor that went into deciding the winners.
Total transformation, goals achieved, as well as the goals themselves
factored into the final standings.<br />
<br />
Lastly, thank you ALL for making this what I felt was a huge success that exceeded all of my wildest expectations! Now, without further ado...<br />
<br />
Top Team: <b>Neandergals</b>! Sabrina, Angela, Lori, Sara from Crossfit Steadfast in Savannah, GA!<br />
<br />
Top Male: <b>F. Scott Bauer</b> from Crossfit Beaumont!<br />
*Top Female: <b>Christina Greenway</b> from Crossfit Bridge City!<br />
<br />
<br />
Runners up were Girls Gone RX from Crossfit Bridge City. Team Tyrannosaurus Flex from Crossfit Steadfast was the top male team, finishing 3rd overall.<br />
<br />
<br />
*Since all of the individual females DQ'd, I looked into
the 2nd place team and selected who I felt did best, based on the same
factors above.<br />
I will e-mail the winners for shipping information for the
prizes, as well as to ask for permission to use any/all before and
after photos for the blog and Facebook page. Also, I'll be making special posts to recognize those who made especially great accomplishments.<br />
<br />
Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com4tag:blogger.com,1999:blog-5897810700708165452.post-19722842987013632262013-02-14T11:57:00.003-06:002013-02-14T11:57:44.125-06:00Fiery (Love) Stuffed Peppers4-6 bell peppers, assorted colors, cut in half lengthwise<br />
2 lbs ground meat<br />
1 onion, diced<br />
2 Tbs. cumin<br />
1/2 Tbs. hot paprika<br />
1 1/2 cup salsa<br />
-1 large can whole tomatoes<br />
-1 jalapeno<br />
-3/4 cup cilantro<br />
-2 Tbs. lemon pepper<br />
-2 Tbs. garlic salt<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Putting the spicy back in Valentines Day</td></tr>
</tbody></table>
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<br />
1. Preheat oven to 350.<br />
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2. Cut the tops off the peppers and set aside (save for later), then cut peppers in half lengthwise and place in a large pot of boiling water. Boil about 5 mins or until peppers start to soften.<br />
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3. In a large skillet, add meat, cumin, and paprika. Cook on medium heat.<br />
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4. Dice the pepper tops and add to the meat along with the onion.<br />
<br />
5. Using a food processor or blender, blend can of whole tomatoes, jalapeno, cilantro, lemon pepper and garlic salt. Mix until desired consistency.<br />
<br />
6. Pour 1 1/2 cup of salsa into the skillet with the ground meat and stir.<br />
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7. Place peppers in a large baking dish and fill them with the meat mixture, bake for 30 mins. Top with a little salsa, avocado and cilantro and serve.<br />
<br />
Serves 4-6<br />
<br />
*I used ground pork, but beef, buffalo or whatever you have should do just fine.<br />
**I used half a jalapeno for the salsa but feel free to use the whole thing if you want it extra spicy.<br />
<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com3tag:blogger.com,1999:blog-5897810700708165452.post-85467729926011872802013-02-04T11:35:00.000-06:002013-02-04T18:14:23.081-06:00Good Ol" ChiliI have two all-time favorite chili recipes: One being my Grandpa's, and the other is PaleOMG's sweet potato chili. Both are pretty drastically different, but delicious nonetheless. This time of the year I'm always inspired to make something rich and hearty.<br />
<br />
My grandpa only made his chili a couple of times a year and I can remember it being so hearty and comforting. Unfortunately, he never wrote down the recipe because there really wasn't one; he threw in everything he could find and cooked it all day long. Besides steaks on the grill, it's the only thing I really remember him cooking so it was always a special treat. He's been gone 7 years now and I miss him every day. He assumed more of a parent role in my life instead of a just a grandparent and I am eternally gratefully for that. He was gentle and stern at the same time. I knew never to test my limits but I also knew he would always take care of me. When I decided to make this chili I knew it would make me feel closer to him. <br />
<br />
I made my own version of chili, drawing inspiration from my Grandpa and <a href="http://paleomg.com/smoky-bacon-chili/" target="_blank">PaleOMG's Smoky Bacon Chili</a> recipe. <br />
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<br />
<span style="font-size: large;"><b>Winter Chili</b></span><br />
<br />
3-4 lb brisket, cubed<br />
1 14-ounce can crushed tomatoes <br />
1 14-ounce can diced tomatoes<br />
2 sweet potatoes, peeled and chopped into one-inch pieces <br />
2 green bell peppers, diced <br />
2 bay leaves<br />
1 tablespoon oregano<br />
1 tablespoon cumin <br />
1 tablespoon chili powder<br />
1 tablespoon onion powder <br />
1/2 teaspoon cloves <br />
1/2 teaspoon thyme<br />
1/4 teaspoon cayenne pepper <br />
<br />
Serves 6-8<br />
<br />
1. Add 1 tablespoon of bacon fat (or fat of choice) to a Dutch oven and heat on low.<br />
<br />
2. Place chunks of brisket into the Dutch oven and brown on each side.<br />
<br />
3. Cover the meat with the oregano, cumin, chili powder, onion powder, cloves, thyme and cayenne pepper. Stir the meat so that it is evenly coated with the spices.<br />
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4. Stir in the tomatoes, diced bell pepper and bay leaves. <br />
<br />
5. Toss in the sweet potatoes, stirring so that they are coated in the juices. Cover with lid and let simmer for about 1-2 hours, stirring frequently. <br />
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6. When potatoes are soft but not mushy, it's ready to be served. <br />
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<br />
* This is one of those dishes that you can allow to cook down all day on a lazy Sunday, or turn up the heat and cook it in an hour or less. I think the longer the better.<br />
<br />
** I made this in the crockpot the second time I did it and it was just as good. Just brown the meat first then throw everything in. Cook for 6 or so hours and boom it's done.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-61105443061644750382013-02-01T09:02:00.001-06:002013-02-01T09:03:30.784-06:00Paleo Challenge Prizes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hD7h5lBsIYg/UQtF5k_M1aI/AAAAAAAAAjY/aXHk52Qv5Ek/s1600/prize_collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-hD7h5lBsIYg/UQtF5k_M1aI/AAAAAAAAAjY/aXHk52Qv5Ek/s400/prize_collage.jpg" width="400" /></a></div>
<br />
<br />
Team Prizes:<br />
2 rolls of RockTape (per team member)<br />
1 bag of "The Soak" Rapid Muscle Recovery (per team member)<br />
1 case of AMRAP Refuel Bars<br />
1 year subscription to PaleoLiving magazine<br />
2 cases of Amy & Brian Coconut water<br />
1 bottle of Paleo Powder (per teammate)<br />
1 bag Cacao powder (per teammate)<br />
1 bag of Primal Pacs (per teammate)<br />
<br />
Individual Prizes:<br />
"Make it Paleo" cookbook<br />
2 rolls of RockTape<br />
1 Bag of "The Soak" Rapid Muscle Recovery<br />
1 Year subscription to PaleoLiving magazine<br />
1 bottle of Paleo Powder <br />
1 bag Cacao powder<br />
$25 Top Line Foods gift card<br />
2 Primal Pacs<br />
<br />
Some items will be shipped separately.<br />
<br />
AND... As a little reward to my Paleo Fabulous challengers, if you'll direct your attention to my blog roll to the right, over there, that way, and click on the link to StrengthWraps.com...<br />
<br />
If you order anything, and enter the promo code PALEOFABULOUS2013, you'll get a 15% discount on any of their products!<br />
<br />
Also, <u><b>everyone </b></u>will also receive a 3 month subscription to Paleo Living Magazine (the link will be emailed to you)Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-16881739302919268212013-01-28T13:56:00.000-06:002013-02-06T21:48:41.475-06:00Chicken Veggie BakeIt's Monday... yay. No really, I'm off today so yay me, although Mondays are one of my busier days. I understand that the rest of the world hates Mondays with a passion, I mean the weekend is over, you have to go back to work/school blah blah blah. Let's not let it get us down! We're cave-people, we laugh in the face of a challenge, we like to be pushed out of our comfort zone (AKA the bed), we live to conquer stuff so let's pull ourselves together and punch Monday in the throat. We can brag to all of our friends about how we "totally dominated that Monday." <br />
<br />
I'm a little more enthusiastic than normal because I started my day off with a Filthy Fifty paired with bacon and washed it all down with a nice home-brewed Kombucha, what more could this little cave lady want? So on this particular Monday, find joy in the little things, like the fact that your boss had to come to work too. Embrace life and remember you get back what cha' put out. <br />
<br />
This recipe is one of those "little things" because it's quick and easy. Even tastes good cold.<br />
<br />
*No Mondays were harmed during the typing of this post*<br />
<br />
<br />
<b><span style="font-size: large;">Chicken Veggie Bake</span></b><br />
<a href="http://2.bp.blogspot.com/-6I7DFs5nuBU/UQafc3Z8mkI/AAAAAAAAAiE/XecKAM0H3bM/s1600/IMG_1492.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-6I7DFs5nuBU/UQafc3Z8mkI/AAAAAAAAAiE/XecKAM0H3bM/s400/IMG_1492.JPG" width="400" /></a>2-3 lbs. chicken thighs, cut into 1-inch pieces<br />
2 crowns broccoli<br />
1 1/2 C grape tomatoes, cut in half<br />
3 Tbs. oregano<br />
1/4 tsp. thyme<br />
1 cup tomato sauce<br />
salt and pepper<br />
<br />
1. Preheat oven to 375<br />
2. Mix tomato sauce, oregano, thyme, salt and pepper together.<br />
3. Place chicken in a large casserole dish along broccoli and halved tomatoes.<br />
4. Pour tomato sauce mixture over chicken and veggies.<br />
5. Mix until everything together until sauce is distributed evenly.<br />
6. Bake 35-45 mins.<br />
<br />
Serves 4-6Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com11tag:blogger.com,1999:blog-5897810700708165452.post-25884097393751305322013-01-24T20:33:00.003-06:002013-01-24T20:33:16.371-06:00Apple Pork MeatballsOne of my co-worker's (Jennifer) husband's killed (I normally say "caught" but was informed that it's awfully hard to catch a wild animal so they shoot them instead) more hogs than they could eat so I just acquired a boat-load of wild pork! To tell you the truth, I am pretty dang excited about it! Be on the lookout for a lot more pork recipes. Oh, and a little side note: Two of the girls I work with are eating Paleo; there are only six of us ,including myself so I only have 3 more people to convince!<br />
<br />
This is another recipe that I made for a Paleo potluck I attended. It was great for dinner but thanks to the apples and cinnamon it made a perfect breakfast the next morning. <br />
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<br />
<br />
<strong><span style="font-size: large;">Apple Pork Meatballs</span></strong><br />
2 pounds ground pork<br />
2 apples, shredded<br />
1 egg, beat<br />
1 tsp. cinnamon<br />
1/2 tsp. cayenne pepper <br />
salt and pepper to taste <br />
<br />
1. Preheat oven to 350. Heat 1 tablespoon of bacon fat (or fat of choice) in skillet.<br />
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2. Combine pork, shredded apples, egg, cinnamon, cayenne pepper, and salt/pepper in a large mixing bowl, and use your hands!<br />
<br />
3. Form into golfball-sized meatballs, place in a skillet and brown on both sides.<br />
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4. After all meatballs are browned on all sides, place in casserole dish and bake for 30 minutes.<br />
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5. When meatballs are finished cooking, remove it from the oven and dust with cinnamon, salt and pepper, then let cool and serve. <br />
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<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-48489167670855756272013-01-21T21:52:00.002-06:002013-01-24T20:50:38.080-06:00Paleo Chicken SaladAs you may already know, I'm hosting a Paleo challenge and I decided to throw out some extra credit and encourage community. The deal was this: if you attended any Paleo "potluck," you would be awarded 10 bonus points. This went over very well and I am very happy about it because when participating in anything like this, many people need support from others-- especially if they are new to the Paleo world. Even if they aren't, it's nice to have others' encouragement; you listen to others and you vent about your cravings. Usually the conversations end up with being told to suck it up. I prefer tough love (giving it anyway) as a follow up to a pat on the back. Plus a Paleo potluck is freaking awesome!! All that good, clean food, I mean come on what's not to love? <br />
<br />
I was invited to two potlucks last week, one at my Gma's house because all my LOL's (little old ladies, which are my Gma and my aunts) and my sister are doing the challenge. Those recipes will be posted later. The other was at a friends' house and we had a great turnout! This chicken salad was one of the things I brought and it went over well so I deemed it blog-worthy. Of course, there's bacon in it! I hope you enjoy:)<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Paleo Chicken Salad</span></b><br />
4 to 5 cups chicken, cooked and shredded<br />
6 slices of bacon, cooked and broken into pieces<br />
2 cups purple grapes, cut in half <br />
2 cups chopped celery<br />
1 cup <a href="http://b-eingpaleofabulous.blogspot.com/2012/09/aioli-sauce.html" target="_blank">aioli</a><br />
1/4 tsp. cayenne pepper<br />
1/2 tsp. smoked paprika<br />
salt and pepper to taste <br />
<br />
<br />
1. In a large mixing bowl, mix the chicken, bacon, grapes and celery with your hands.<br />
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2. Sprinkle in the cayenne pepper, smoked paprika, salt and pepper and mix well.<br />
<br />
<a href="http://4.bp.blogspot.com/-SsfpFhYX6ys/UP4LjISG_RI/AAAAAAAAAhQ/N7CHx5hhxuI/s1600/IMG_0043.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-SsfpFhYX6ys/UP4LjISG_RI/AAAAAAAAAhQ/N7CHx5hhxuI/s400/IMG_0043.JPG" width="400" /></a>3. Add the aioli to the chicken mixture and stir until all ingredients are combined thoroughly, dust with smoked paprika and chill until ready to be served. Remember, chicken salad is best served cool.<br />
<br />
This served 6-8 cave people (probable 10-12 normal people)<br />
<br />
*Save time and cook the chicken via crockpot OR use leftover chicken from the night before.<br />
**I added 1/4 tsp. smoked paprika and cayenne pepper to my aioli.<br />
*** I also used hot smoked paprika to give it a kick.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com4tag:blogger.com,1999:blog-5897810700708165452.post-14212557209734881132013-01-21T21:23:00.002-06:002013-01-21T21:23:58.989-06:00Tropical Traditions!Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.<br />
<br />
<div style="text-align: center;">
<img alt="Gold Label Virgin Coconut Oil - 32 oz." class="aligncenter size-full wp-image-3810" src="http://www.tropicaltraditions.com/images/gold_label_virgin_coconut_oil_32oz.jpg" title="Gold Label Virgin Coconut Oil - 32 oz." /><br />
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<div style="text-align: left;">
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<div style="text-align: center;">
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<div style="text-align: left;">
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<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-44601470464997673622013-01-16T19:55:00.000-06:002013-01-16T19:55:16.448-06:00Buffalo SauceIt's been too long. I haven't posted since Christmas; That's way too long! I just got taken away with the holiday and working super hard on getting the Paleo challenge up and running. Then it happened, I got SICK. A big, lay-in-bed-have-fever-and-cough-until-you-have-a-6-pack-want-to-die-kinda-sick. It sucked. I haven't been sick like that in a long time, and even then I'm not sure I have ever really been that sick. <br />
<br />
I'm better now (mostly) and I can get back to the kitchen and post some new recipes! Moral of the story: SLEEP. Your body will crumble without it, but I'll save that for another post on another day.<br />
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<br />
<span style="font-size: large;"><b>Buffalo Sauce</b></span><br />
1/2 cup tomato sauce<br />
3 Tbs. grass-fed butter<br />
2 Tbs. apple cider vinegar<br />
1 clove garlic, minced<br />
1/2 - 1 tsp. cayenne pepper<br />
salt to taste<br />
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1. Heat a small sauce pan on medium to low heat.<br />
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2. Pour tomato sauce into pan, once it starts to heat, up stir in butter.<br />
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3. As butter melts, whisk in all other ingredients until combined.<br />
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4. Continue whisking for 5 mins. Let cool and pour into serving dish and set aside until ready to serve.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-48186140115120473342012-12-22T23:26:00.004-06:002012-12-22T23:26:54.313-06:00Twice-Roasted Cinnamon PecansYou know those roasted cinnamon and sugar-covered pecans they sell at the mall around Christmas? You know! The ones that smell (and taste) so good? Yeah those! Well they are full of crap and you can't have them. That sucks, but you're in luck because Casey has come up with a Paleo-friendy version that is Ahh-maz-ing, they are way better than the kind at the mall. Plus, as an added bonus your house will smell like the cinnamon fairy sprinkled cinnamon goodness all over your kitchen.<br />
<br />
<span style="font-size: large;"><b>Twice-Roasted Cinnamon Pecans</b></span><br />
<br />
<br />
4 C. Pecans<br />
4 oz. coconut oil, melted<br />
<a href="http://4.bp.blogspot.com/-BWIzolV2zug/UNYoBDp4ftI/AAAAAAAAAfc/gw2CROic-JU/s1600/IMG_1465.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-BWIzolV2zug/UNYoBDp4ftI/AAAAAAAAAfc/gw2CROic-JU/s400/IMG_1465.JPG" width="400" /></a>1/4 C. raw honey<br />
2 T cinnamon<br />
pinch of nutmeg<br />
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1. Preheat oven to 400.<br />
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2. Coat pecans with melted coconut oil. Place a sheet of parchment parchment paper on a cookie sheet, place nuts on it and bake for 5 minutes.<br />
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3. Remove from oven and transfer pecans to a mixing bowl and stir in honey until nuts are coated.<br />
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4. Transfer pecans back to the cookie sheet and dust with cinnamon and nutmeg.<br />
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5. Bake for 10 minutes. Let cool and serve.Caseyhttp://www.blogger.com/profile/10500736449361193253noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-59571556600976954692012-12-16T19:38:00.000-06:002012-12-16T19:38:56.457-06:00Cocoa Gingerbread Gingerbread is one of my all-time favorite things ever. Ginger snaps, gingerbread men (or women, let's not be sexist) whatever gingerbread-y I love. It screams THE HOLIDAYS or HEY IT'S WINTER to me. This would be a perfect breakfast bread on a cold morning or a nice little party treat or something to bring to your neighbors. However, you can make this and hoard them all for yourself-- that works just as well!<br />
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<br />
<span style="font-size: large;"><b>Cocoa Gingerbread </b></span><br />
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<a href="http://1.bp.blogspot.com/-rnkA1eq2R0A/UMYnvRJlnbI/AAAAAAAAAe8/3nISFWax63Y/s1600/IMG_1376.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-rnkA1eq2R0A/UMYnvRJlnbI/AAAAAAAAAe8/3nISFWax63Y/s400/IMG_1376.JPG" width="400" /></a>1/2 cup coconut flour<br />
2/3 cup. molasses<br />
4 eggs<br />
1 tsp. vanilla<br />
1/2 tsp. almond extract<br />
1/4 cup coconut oil, melted<br />
1 Tbs + 6 oz. chocolate, melted <br />
1/4 tsp. ginger<br />
1/4 tsp. cinnamon<br />
1/4 tsp. cloves<br />
1/4 tsp. nutmeg<br />
1/4 tsp. salt<br />
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1. Preheat oven to 400.<br />
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2. Using a mixer, mix flour, molasses, eggs, vanilla and almond extract together.<br />
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3. In a small mixing bowl, combine melted coconut oil and chocolate together.<br />
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4. Whisk all other ingredients into oil chocolate mixture and pour into the mixer.<br />
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5. Mix everything together until thoroughly combined.<br />
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6. Grease loaf pan with remaining coconut oil. (I used ramekins but a regular loaf pan or mini loaf pans will work too) Bake about 35-40 mins or until cooked all the way through. <br />
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*If using ramekins or mini loaf pans, cook about 15-20 mins.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com3tag:blogger.com,1999:blog-5897810700708165452.post-22676554077359905982012-12-10T19:55:00.000-06:002012-12-10T19:55:09.836-06:00Paleo Chicken "Noodle" SoupThere is nothing better than a steaming bowl of soup on a cold day like today. Yesterday, it was too warm for soup but today-- today is winter for us in Texas and it's perfect! This soup makes me all warm and cozy on the inside... it also reminds me of being a little kid and being served "comfort food" when it was too cold to play outside (kids those days used to do that). Plus this is another hybrid recipe; half crockpot half stovetop, and that's exciting.<br />
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<br />
<span style="font-size: large;"><b>Paleo Chicken "Noodle" Soup</b></span><br />
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<a href="http://2.bp.blogspot.com/-VliiRsVcL6M/UMYgaje4seI/AAAAAAAAAec/5WKtSRlR0Iw/s1600/IMG_1403.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-VliiRsVcL6M/UMYgaje4seI/AAAAAAAAAec/5WKtSRlR0Iw/s400/IMG_1403.JPG" width="400" /></a>1 medium-sized spaghetti squash<br />
1 whole chicken (3lbs-ish)<br />
1-2 tbs. olive oil<br />
salt and pepper<br />
1 32oz carton chicken broth plus juices from the cooked chicken<br />
1 cup celery, chopped<br />
1 cup carrots, chopped<br />
1 yellow onion, chopped<br />
1/4 cup green onion, chopped<br />
2 cloves garlic, minced<br />
2 bay leaves<br />
1 tsp. rosemary<br />
1/2 tsp. thyme<br />
salt and pepper to taste<br />
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1. Preheat oven to 375. Stab holes all over spaghetti squash, place on cookie sheet and bake for 45 mins, or until the squash is soft all the way through.<br />
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2. Place chicken in a crockpot, cover with olive oil, salt and pepper. Turn on low heat, cover and cook for 6 hrs.<br />
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3. Once chicken has cooked, set it aside and let it cool.<br />
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4. Take out a large pot and drain juice (broth) from crockpot into the pot then add the carton of chicken broth and heat on medium heat. <br />
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5. Add celery, carrots, yellow onion, garlic, bay leaves, rosemary and thyme.<br />
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6. De-bone and shred chicken. Add it in with the veggies and broth. Sprinkle in salt and pepper, cover and let simmer, stirring on occasion. Turn heat down.<br />
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7. While soup is simmering, cut squash open length-wise and clean out seeds. Take a fork and scrape out the "noodles," placing them into the pot, stir to combine.<br />
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8. Cook about 20-30 more mins, remove bay leaves and serve, garnishing with green onion. Or cook it all day long then serve. This is a dish that gets better and better the longer it sits.<br />
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*Side-note. This can all be done in a crockpot as well!Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com7tag:blogger.com,1999:blog-5897810700708165452.post-18821448674161675492012-12-06T08:45:00.000-06:002012-12-06T08:45:11.591-06:00Mint Aioli Smothered LambTwo of the things I love in life are mint and lamb. Luckily, they are a match made in Heaven. I can't think of anything that goes together better. This dish has a bit of a fancy touch without all the fuss, perfect for a holiday dinner or a sit-in-your-pjs-and-watch-Christmas-movies kind of night.<br />
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<span style="font-size: large;"><b>Mint Aioli Smothered Lamb</b></span><br />
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2 lbs lamb shoulder<br />
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<span style="font-size: medium;"><b>Aioli</b></span><br />
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3/4 cup olive oil<br />
2 egg yolks<br />
1/3 cup mint <br />
3 Tbs. parsley<br />
1/4 t. cayenne pepper<br />
salt to taste<br />
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1. Turn oven broiler on low. <br />
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2. Separate egg yolks from whites (keep the whites to use in something else, like breakfast the next morning) <br />
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3. Put the yolks in a large mixing bowl. Or using a stand mixer, beat until yolks are a pale yellow and have a creamy consistency. <br />
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4. With your mixer on a medium-to-high speed, VERY VERY SLOWLY mix in oil, I mean a tiny drizzle at a time, this step took me at least 10-15 mins. I poured the oil in a steady slow thin stream for about a minute, then I would wait a minute so the oil could mix with the yolks. <br />
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5. Do this over and over until all the oil was mixed in, then I let the mixer continue to beat the oil in for another 5 mins.<br />
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6. FINALLY add the mint, parsley, cayenne pepper and salt<br />
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7. After everything has been thoroughly mixed, whip the mixture for a few more mins then pour over lamb, wrap tightly in foil and place in a broiler-safe pan. <br />
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8. Cook for 45 mins.<br />
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Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-22336685666686635032012-11-30T19:20:00.001-06:002012-11-30T19:30:06.239-06:00Citrus Cornish HensI watched <a href="http://www.youtube.com/watch?v=xaLDRSg6vic" target="_blank">this video</a> the other day and it really made me think how the messsage rings true for so many of us. Our success and satisfaction with our life is often driven by money and material things. I know more people that hate their job than love it, and it just seems like we are willing to do anything (even if it makes us unhappy) for a few extra bucks or a new designer handbag or the latest gas guzzling car. I am just as guilty as anyone as being materialistic and I'm not going to lie and say I don't love things. Though I am feeling myself shift a little bit over the last two years and my perspective has started to change. It started a little before that but I really began to act on it within the last two years. I want to be successful. I want to live comfortably. I want to have "nice things," too but my idea of success and "nice things" have changed. I'm not going to do anything stupid and throw away all the handbags I have or anything like that (I've already paid for them, I might as well get some use out of them) I'm probably not going to stop getting butterflies when I see the Spring shoe collection at Dillards and I won't stop drooling over that <a href="http://instagram.com/p/ShFc2mJDKT/" target="_blank">ridiculously expensive oven at Williams-Sonoma</a>. It's funny because a few hours before I watched the video I saw said oven and got sick to my stomach when the sales clerk told me how much it cost. I felt kinda defeated because I knew that's not something I would ever be able to buy and it stung. While watching this video I thought "Wow that's what we all need to do!" I want to do what makes me happy (both of us not just me) and I really don't care about rolling in money... OK I wouldn't exactly hate it. I want to go somewhere with all of this, really that's what I want. Simply put, those material things are just becoming less important to me. I just want to make enough money to pay our bills, buy grass-fed meat, eat as clean as we can, do CrossFit and make sure our little fur babies stay healthy paleo pets. It would be nice to wear Lulu and not work until I die, too. That's it.<br />
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Do you ever ask yourself what you really want? What makes you itch? Are you surprised by the answer? Enough food for thought, here's some real food:<br />
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<b><span style="font-size: large;">Citrus Cornish Hens</span></b><br />
4 Cornish hens<br />
juice of one orange<br />
zest of half an orange (the same orange, don't be wasteful!)<br />
1 shallot, very finely chopped<br />
3 Tbs. honey<br />
1/2 tsp. paprika<br />
1/4 tsp. garlic<br />
pinch of sage<br />
salt and pepper to taste<br />
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1. Preheat oven to 375. Place hens in a baking dish.<br />
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2. Combine orange juice, zest and shallots.<br />
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3. Stir in honey, paprika, garlic, sage, salt and pepper.<br />
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4. Pour glaze over hens and bake for 35-45 mins.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com2tag:blogger.com,1999:blog-5897810700708165452.post-3483105804830124352012-11-28T19:45:00.001-06:002012-11-28T19:59:19.159-06:00Butterscotch CakeWell the holidays are here and there is nothing we can do about it. We might as well embrace them, right? Right. All I know is I will NOT be missing my weekly yoga class or my WODs at Ternion this month (Thanksgiving is over so as far as I'm concerned it's December). I will need to throw weight around and get all centered if I want to live to see January. It's a stressful month. As many of you know, by day I'm Brittany the hairstylist, and I see pretty much every single one of my clients in December. I sound like I'm complaining, but I'm not because busy = $$ which is great because we could def. use more of that around here, but couldn't we all? I actually like to be busy; Casey says I'm addicted to stress... I probably am. I must admit I do love the hustle and bustle of the season, I can't help it.<br />
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With that being said I hope to have many new recipes for you this month! I want to be busy at work and busy cooking up some new noms. So let's get the best time of the year started!<br />
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<strong><span style="font-size: large;">Butterscotch Cake</span></strong><br />
<br />
2 cups maple syrup. grade B<br />
1 cup coconut flour<br />
1 1/2 tsp. almond extract<br />
1 1/2 tsp. vanilla extract<br />
6 eggs<br />
coconut oil<br />
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1. Preheat oven to 350. Grease a 9in. cake pan with coconut oil.<br />
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2. Using a mixer, combine syrup and flour.<br />
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3. Mix almond, vanilla and eggs and mix until all ingredients are thoroughly combine and you have a cake batter consistency.<br />
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4. Pour batter into cake pan and bake 1 hour or until cake is cook throughout.<br />
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* I greased mini tart tins and poured 1 Tbs. of batter into each, baked for 25 mins. and served (as pictured) for extra pizazz.<br />
<br />Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com0tag:blogger.com,1999:blog-5897810700708165452.post-72858316219967028312012-11-22T17:48:00.000-06:002012-11-22T17:48:15.513-06:00Chicken with (Leftover) GlazeSo as you all know I am going Black Friday shopping (if you read my last post, you know) but the fun doesn't stop there! I'll spend the rest of my weekend decorating the house for Christmas as I expect most people will be doing. That leaves little time for cooking doesn't it? Well, there are so many leftovers from Thanksgiving every year why not make something easy and yummy from them? <br />
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<strong><span style="font-size: large;">Chicken with (Leftover) Glaze</span></strong><br />
<br />
1 4lb whole chicken<br />
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<a href="http://b-eingpaleofabulous.blogspot.com/2012/11/citrus-maple-glazed-ham.html">1/2 cup ham glaze</a> (link goes to Citrus Ham Glaze Recipe)<br />
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1. Preheat oven to 375.<br />
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2. Clean chicken and pat dry. <br />
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3. Place in a deep baking dish and cover with glaze.<br />
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4. Bake for 1 - 1 1/2 hour. Let cool and serve.<br />
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5. Marvel at how easy this was.Brittanyhttp://www.blogger.com/profile/12510610217657549706noreply@blogger.com1